Ingredients
1 ¾ cups coconut milk, divided
3 ½ tablespoons green curry paste (store-bought or homemade)
1 cup unsalted chicken stock
1 lb boneless skinless chicken thighs, cut into 1-inch pieces
2 tablespoons finely chopped palm sugar (or light brown sugar)
1 ½–2 tablespoons fish sauce
4 makrut lime leaves, torn
1 (550 ml) can bamboo shoots, drained and rinsed
1 cup Thai basil leaves
¼ red bell pepper, julienned
Jasmine rice, for serving
Instructions
- In a large pan, reduce ¾ cup of the coconut milk over medium heat until thick and some oil begins to separate (if it doesn’t separate, continue).
- Add green curry paste and sauté for about 2 minutes until aromatic. Deglaze with a splash of coconut milk if needed.
- Add chicken pieces and stir to coat in the curry paste.
- Pour in chicken stock, remaining coconut milk, palm sugar, 1 tablespoon fish sauce, and makrut lime leaves. Simmer gently 10–15 minutes until chicken is fork-tender.
- Stir in bamboo shoots and bring curry to a boil. Add red bell pepper if you prefer it more cooked. Taste and adjust seasoning with more fish sauce or sugar if needed.
- Remove from heat, stir in Thai basil until just wilted.
- Serve hot with jasmine rice. Discard large lime leaf pieces before eating.
Notes
- For chicken breast: slice thin, marinate with 2 tsp fish sauce, and add toward the end of cooking to prevent overcooking.
- If curry tastes weak, sauté extra curry paste in oil, mix with some curry sauce, then stir back into the pot.
- Instead of bamboo shoots, you can substitute Thai eggplant (cook 3–4 mins) or winter melon (10 mins).
- For vegan option: replace chicken with tofu or hearty veggies, fish sauce with soy sauce, and chicken stock with vegetable broth.
- Makrut lime leaves are for infusion only—remove large pieces before eating.
- Prep Time: 15 mins
- Cook Time: 20 mins
- Category: Main Course
- Method: Stovetop
- Cuisine: Thai
- Diet: Gluten Free
Nutrition
- Serving Size: 1 serving (with rice not included)
- Calories: 420
- Sugar: 8 g
- Sodium: 780 mg
- Fat: 28 g
- Saturated Fat: 20 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 3 g
- Protein: 28 g
- Cholesterol: 95 mg
